In a large pot, cook ground beef over medium heat until browned. Drain excess fat if necessary. Add diced onion and minced garlic, sautéing until the onion turns translucent.

Stir in beef broth, diced tomatoes (with juice), corn, black beans, and diced potatoes. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes, until potatoes are tender.

Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup. Taste and adjust seasoning if needed, then serve hot.